Tonight and tomorrow are the last two nights to enjoy whole Mangalitsa pigs at Corsino. Chef Tomas Curi procured 1000 pounds of the precious pork, a cross breed of wild boar and lard pigs, and a cousin to the treasured black-footed Iberian pigs of Spain. Curi’s creations are changing daily, but one can expect snout-to-tail dishes like roasted loin chops over fig wood with fresh figs; belly confit with chicory and citrus vinaigrette; and crispy pig’s ear salad with puntarelle and poached egg. Through November 4.
I'm not sure about their ManBearPig story, but the food sounds good.
If you want to read about the history of the Mangalitsa breeds, here's some accurate info.
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